Coconut Chocolate Truffles

Preparation of the Ganache

• 1
  Toast the shredded coconut in a dry pan without fat until golden brown and set aside.
• 2
  In a small saucepan, mix cream, honey, and vanilla extract and heat until just before boiling point. Remove from heat, stir in the coconut liqueur, and pour the hot mixture over the milk chocolate in a bowl. Let stand for one minute, then stir (ideally with an immersion blender) until smooth. Cover the surface directly with cling film to prevent a skin from forming, and refrigerate for about 1.5 to 2 hours.

Shaping the Truffles

• 1
  Once the mixture is firm enough to be scooped with a spoon, use a teaspoon to take small portions and place mounds on a chilled surface. Let them firm up briefly in the refrigerator.
• 2
  Then roll the mounds between your palms into uniform balls and chill again briefly.

Coating and Rolling

• 1
  For the perfect snap, temper the dark chocolate: heat 70 g of chocolate in the microwave in short 20-second intervals to 45 °C. Stir in the remaining chocolate until the mixture has cooled to 28 °C. Then briefly reheat to 31–32 °C. Alternatively, simply melt the chocolate carefully and let it cool slightly.
• 2
  Now coat the balls individually with the melted chocolate (preferably using your fingers or a praline fork) and immediately roll them in the toasted shredded coconut. Since tempered chocolate sets quickly, work ball by ball so that the coconut adheres well. Let them set in the refrigerator.